You'll get all kinds of answers on this one Ann. There are the two camps - those who swear boiling makes them better and those who say never boil.
I do both and I can say that boiling does not take away flavour! It does take away some of the fat though and tenderizes the meat.

However I have also done them slowly in the oven and they have turned out tender and flavourful, so I would suggest you try them both ways.
Here's one recipe that I use and have passed on to others who have written me how much they love it.

Ribs: 4 lbs pork ribs, back or side
1 medium onion, quartered
2 tsp salt
1/4 tsp pepper

Sauce: 1/4 cup vinegar
1 - 8 oz can tomato sauce (I use tomate frito)
1/4 cup onion, chopped
1/4 cup butter
2 TBSP Worcestershire sauce
1 1/2 tsp salt
1/2 tsp pepper
3 TBSP brown sugar
3 TBSP prepared mustard
1 clove garlic, minced
1/2 cup water

Ribs: Place ribs, onion, salt & pepper in a large pot in 3 quarts of water. Bring to a boil.
Reduce heat and simmer, covered for 1 hour and 15 minutes (or until tender.) Drain.

Sauce: Combine all ingredients in a medium saucepan. Simmer uncovered for 25 minutes.

Arrange ribs in bottom of broiler pan without rack. Spoon half of sauce on top and broil for 5 minutes. Turn, spoon over the rest of the sauce and broil 5 minutes longer.

Serve with a crisp green salad and baked potatoes.

Source: "I've Got to Have That Recipe" - Doell, Winsby, Pollard. 1986 Victoria, B.C.
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And from the no boil side, here's a very good recipe from Marilyn (DanaIN) which I also use:

"We never do our ribs on the grill. We also prefer to cook them without sauce and serve the sauce on the side.

1 teaspoon dry mustard
teaspoon red pepper flakes
1 teaspoon Garlic powder
1 teaspoon kosher salt
½ teaspoon coarse ground pepper
1 tablespoon Mrs. Dash Onion & Herb or use onion powder, oregano, basil & parsley
3 racks Baby Back Ribs

Combine all ingredients (except ribs) in a small bowl to make a dry rub. Be sure to remove the "skin" from the back of the ribs if your butcher has not. Using your fingers, rub dry rub all over ribs. Lay ribs in a single layer on foil and wrap up tightly; lay in a baking dish. Bake at 300° for 2½ hours or until tender. Serve with your favorite BBQ sauce.

Marilyn"

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I would suggest you try both recipes. They are both good!
Good Luck.

SharonCb

Sharon:
You can add more spices to the water for boiling.
Remember the " Old Bay "
and some Garlic.
Also 3 tablespoons of Strawberry Jam in the Sauce adds to Flavor.
I'd put my recipe in but, everyone talks about Boiling and
the over Sweetness.???
Lou

I mostly do pork babyback ribs. I almost always boil them (simmer on lowest heat for 2 hours; court bouillon of celery, garlic, parsley, cajun seasonings) and finish them on the grill (bbq) by developing a little crispiness to the outside and then slathering them with bbq sauce (3 parts KC Masterpiece, 1 part Apricot-Habanero Sauce).

But I have made them 2 other ways: (1) slow roasted in the oven (about 2-3 hours on 225°) (2) slow smoked in the covered propane bbq with woodchips in a wet pan. Dry rub beforehand or wet sauce near the end.

Each way -- or combination of ways -- results in a different texture and flavor. And it boils down to personal tastes. No "right" way or "best" way.

I prefer the fall-off-the-bone succulent characteristic of the boil-first way.

Friends of mine swear by the chewiness of the oven or straight bbq way.

The other kinds of ribs -- beef or pork spareribs or countrystyle, bone-in, boneless -- all have their own methods. The more meat, the less bone, the lower the heat and the slower the cooking process.

With beef spare ribs, cook slowly and go with a deeply-flavored dry rub or make up a richly-flavored (maybe even hot, but not overly sweet) sauce. Unless they're really fatty, I wouldn't boil them first. Otherwise, do the oven or directly on the bbq.

Joe

I never boil ribs before cooking them.
My favorite way is Joe's (2)...slow roasted in a gas grill with a pan of wet hickory chips and indirect heat....then turn up the heat and slather with sauce to glaze.
But I also will cook them in the oven in the winter. I lay the slabs of ribs in a roasting pan, one ontop of the other...put sliced onion and lemon slices on each slab, a little water in the bottom fo the pan, cover and bake at 300 for a couple of hours until they are beginn8ing to pull away from the bone....spread them out on a baking sheet, slop on thes auce and turn up the oven to brown them a bit.
I prefer baby back ribs, but loin back will do very well too!
I never cook beef spare ribs but for soup and to make stock.
I use a dry rub on the ribs that are cooked on the grill....it's pretty much ground mild new mexico chilis, salt and crushed fresh garlic....which I guess makes it more of a paste than a dry rub.\
And my sauce is tomato sauce, chopped onion, vinegar and brown sugar. I never add liquid smoke if I am smoking on the grill....and I never thought to add Strawberry jam, but I have added maple syrup.
Hope all these methods help!
Linda C

Ann:
I might as well put my recipe in too !!!

Lous Broiled Spare Ribs and Finger Licking Good , Sauce

I use Country Style or Sizzlers , cut a little thicker than ½ inch. They like a little meat.

For about 3 ½ lb. of meat.
Put a pot of water to boil, on the range top, with just enough water
To cover the Ribs.
Add:
1/3 teaspoon of Old Bay Seasoning , Garlic Powder and Onion Powder.
An Italian pinch of Ground Cloves , Basil and Oregano
1/4 Teaspoon of Black Pepper
2 Bay leaves
Simmer for about 90 minutes

Meanwhile, put in a small bowl :
1/2 cup of Bullseye or Krafts Original Barbecue Sauce
1/2 cup of Ketsup
1/2 teaspoon of Mustard
¼ teaspoon of Old Bay Seasoning
1/3 Teaspoon of Garlic Powder, Onion Powder
An Italian pinch of Cloves , Basil and Oregano
Black Pepper - to taste.
2 tablespoons of Brown Sugar and Maple or Pancake Syrup
2 Heaping tablespoons of Grape Jelly and Strawberry Jam
Smooth out the Jelly and Jam with a fork and mix well.

This may sound like overpowering sweetness but it is not.
It is a Sweet and Sour

I use a 9x 13 SS pan and lay some Sauce on the bottom.

Then I lay in the simmered Spare Ribs and spoon the Sauce on them.
If there is some sauce left over , save it for basting when the ribs are almost done.
I cook them in an electric range Broiler, set on Low,
Placed on a shelf about 8 inches below the burner.
They will cook in about 25 minutes. Test after 20 minutes
Ummmmmmmeemm Gooooooooood !!!!!!!!
I saved a feedback from 2007, if you would like to see it.
Lou

Add me to the "no-boil" rib fan, I don't want them to fall apart, I want them to be tender but still have a bit of "chew".

My current favorite is rubbed with a dry rub and smoked in Elery's new smoker over apple wood. He uses a 3-2-1 method, that's 3 hours in the smoker, wrap in foil and back in the smoker for two more, than spend the last hour basting with sauce.

Truthfully, I think they could use a bit less smoke but they're wonderful, tender and flavorful.

Annie

Annie:
Who said anything about falling apart ??? I didn't !
The fruit gives them a great flavor.

Here is one of the Feedbacks I saved in 2007 from Tammy.

LOU
- - - - - - - - - - -

Lou's Finger Licking Good Sauce - Wow! clip this post email this post what is this?
see most clipped and recent clippings

Posted by tammyct (My Page) on
Sat, Aug 18, 07 at 20:24
Tonight I made Lou's Broiled Spare Ribs with the Finger Licking Good Sauce and
what a hit the sauce was with my husband and I.
It carmelized up beautifully and was a so goo-ey and and tasty. Not too sweet either.

I think I'll try it on the grill with pork baby back ribs. Thanks again!

Lou, Joe (gardenguru) said in his post "fall off the bone" tender. If I pick up a rib, bite it, and the meat falls off the bone, that's too well cooked for me, I want a bit of chew to it.

I'd like your sauce, as would my girls, but Elery would have to add a lot of hot pepper sauce, he adds it to everything. I'd love the maple, the cloves and the brown sugar but the Old Bay would have to go, LOL.

Annie

Annie:
You can add or subtract anything you like.
And I think you make jellies and preserves ?

I didn't eat much for 4 Days . You are making me hungry !!!
Put the Ribs on , hold the Hot Stuff !
Lou

"Country style ribs" are not really spare ribs. They are a cut from the blade end of the loin. They can be boneless or with bones depending on where the butcher makes the cut. That's how Lou can get them cut "thicker than 1/2 inch".
Baby back ribs or spare ribs come with the bone and you pretty much eat the meat that is between the bones.
Spare ribs or baby back ribs are packaged by the slab, or rack. When you go to a "rib joint" or a KC BBQ place you order a slab or half a slab of spare ribs and if you order 1/2 a slab you get a piece that is about 8 inches by 6 inches on your plate. If you order country style ribs you cet pieces of meat.
I suspect we are talking apples and oranges again, similar but not the same. If you boiled baby back ribs for 2 hours you would have meat and bones separated.
If I didn't have plans for tonight, I might be cooking up that slab of baby backs in the freezer!
Linda C

LindaC;
I know the difference. I use the County Style Ribs because I like a little more meat.
They are like minature Pork Chops, with the Bone

At out Butcher Display case everything is laid out and priced, in the Pork Section.
Spair Ribs , Baby Back Ribs, Sizzlers, Country Style Ribs,
and Pork Chops.
I'll take a Photo if you want.

I have cooked Ribs every which way, in the oven for 2 hours
on the Barbecue, etc.

I prefer this way. Never had the meat and bones separated.

I've had the Country Ribs cut and already separated, before Cooking.

Those who have tried this way, haven't had any problems.

I'm going to the butcher's now, Maybe I'll buy about 4 lbs.
and throw them in the oven for a couple of hours.
Without Boiling!!!

With my Sauce )
Lou

Here is a Photo anyway !!! of my Butcher Display Case,
Spare Rib Section.

Not very clear, taking pics thru glass but I think you can make out the Names and Prices.

{{gwi:1527771}}

The butcher didn't have any Country Style Ribs. He is going to cut some for me, tommorrow.
I'll put in a Photo of them too.

Joe:
I think I heard once or ten times that " you shouldn't boil ( simmer ) Baby Back Ribs for 2 hours,"
" you would have Meat and Bones Separated ".
I never had that problem but I boil them a little less than 2 hours.

Ann:

Sorry, We have gotten off track here.
Hope you have picked up on some Good Information;
that you can use, with all the Threads, that were posted.
LOU

I certainly would never "boil" my ribs for 2 hours. I suspect that on a real "boil", they would fall apart within 20 minutes.

I place the pot with water, seasonings and ribs on the lowest simmer for 2 hours. They've never fallen into a pile of bones and meat.

Joe

Joe: Right On !!!

That's what I do , Simmer.

If the Butcher has my Country Ribs for me tommorrow,
Going to do them the Slow Roast way 2 1/2 hours at 225 Deg.
LOU

Here's how I do pork spare ribs. The kind that's about 8 inches wide by 18 inches long. If the thin end of ribs is a whole lot thinner than other end I separate as it will cook quicker [for cook/chef to snack on]
Rub well with the rub of your choice, have [2-4 burner gas] grill hot and smoking wood smoking, sear ribs on meaty side, turn off heat on one side of grill and put ribs there, meaty-side up.

Maintain heat at 250 or abouts for 2 to 3 hours. Since no heat is under ribs you don't have to stand over them.

About 2 hours into the cooking start basting the ribs with BBQ sauce, 2 or 3 times for 30 minutes. When the ribs are done the meat will have pulled away [up on the rib bones] from where the ribs were sawed off exposing 1/2 to an inch of bone. Serve with baked beans and potato salad.

Ann:
Sorry this Thread has gone away from what you asked.
Here is one Recipe I found for your Beef Ribs.
LOU

STANDING RIB ROAST

1 well-marbled standing rib roast (small end)
sea salt
cracked black pepper
garlic powder
whole garlic cloves
lean salt pork or pancetta
meat thermometer
aluminum foil

Beef has thirteen ribs, and usually seven of those are contained in the "rib" cut. The chuck contains the first five ribs, while the thirteenth rib is usually left on the short rib at the packing plant. The primal rib cut normally contains the sixth through the twelfth rib. Those ribs closest in proximity to the short loin are the most tender, while the ones nearest the chuck are less so.
When purchasing a standing rib roast, ask your butcher for the smaller end of the rib portion. The ribs should be trimmed so that they are no more than 7-8 inches in length. The back strap, chine bone and feather bones should be removed. This makes for easier carving at the table. Allow for 2 portions per rib. A four rib roast should provide an adequate serving for eight people. Avoid using anything less than a 3 rib portion as a roast unless you prefer a well done roast. Smaller cuts are best used as steaks.

Season the roast liberally with coarse sea salt and freshly cracked black pepper and garlic powder several hours in advance (or overnight) to allow the spices to permeate the outer layer. Keep refrigerated until one hour before use, then leave roast at room temperature for 60 minutes prior to roasting.

If a crisp crust is desired, sear the roast in a preheated 450°F oven for 20-25 minutes, then reduce the heat. The most accurate way to judge if the roast is done is to use an instant read thermometer. If not using a thermometer, allow approximately 15 minutes per pound for rare, 18-20 for medium, or 25 minutes for a well done roast.

An alternate method of roasting which causes less shrinkage in the total weight is to roast the meat at 325°F throughout the entire cooking time, in which case, allow 20 minutes per pound for rare, 25 for medium, or 30 minutes for a well done roast. Doneness may also be judged by pressing on the roast; the firmer the resistance, the more well done it is.

Place the roast fat-side-up on a rack in a shallow sided pan. Make small criss-cross cuts in the fat and push half cloves of garlic through the incisions (lean salt pork or pancetta strips may also be used for added seasoning).

Place in a 300-325°F oven until the internal temperature is slightly less than that for the desired degree of doneness listed in the chart below. Allow roast to sit at room temperature for 20 minutes before carving, during which time the temperature will continue to rise several degrees. If the roast being cooked is very large and a very rare roast is wanted, the oven may be turned off and cracked open when the internal temperature (of the roast) reaches 120°F. Cover the roast with foil, checking frequently until it reaches the temperature desired. Meanwhile, prepare pan gravy from the meat drippings which have accumulated in the bottom of the pan. Mirepoix can be added to the pan juices, or rib roast may be served simply "Au Jus" (with juice - the juice from cooking the meat).

The following chart can be referenced when using a meat thermometer inserted in the center of the roast, while carefully avoiding touching fat or bone.

Doneness:

130°F - very rare 140°F - medium rare 160°F - medium well done 170°F - very well done

To serve, use a long, thin slicing knife to carve serving sized portions in the desired thickness for each serving. Serve Au Jus, or with pan drippings enhanced with mirepoix and accompanied by Maitre dHotel Butter or Horseradish Sauce.

Submitted by: CM

That describes a beef rib roast, not beef spare ribs as Ann, the OP asked.
I have linked a recipe below, which seems very much like some people cook pork spare ribs.
Linda C

Ann, I just thought I'd add that we never eat the ribs, Carl would remove the meat to be ground to burger and I'd give the rib bones to the WeinerDog.

If I were going to make the ribs, I'd braise them, let them sit in the refrigerator overnight so I could remove that thick layer of fat, then rewarm them for mealtime. Other people love them, so I've tried several recipes, including the following one. The flavors were really good, but still, even after a night in the fridge, they were too greasy for me.

Oh, and I know that other people braise them in beer, another flavor I don't care for, LOL.

Cider Braised Shortribs

3 to 4 pounds short ribs, cut in 3-inch pieces
salt and pepper
1/2 cup flour
2 tablespoons vegetable oil
2 cups apple cider
1 1/2 cups beef broth
1 teaspoon dried leaf rosemary
1/2 teaspoon dried thyme
1 large onion, coarsely chopped
1 clove garlic, minced
1 medium onion, chopped
1 cup baby carrots
1 cup sliced celery

Heat oven to 300°.

Sprinkle ribs with salt and pepper; toss with the flour.

In a roasting pan*, heat oil (over 2 burners, if possible) over medium heat. Add the short ribs in 1 layer. Cook, turning frequently, until well browned. Add cider, beef broth, herbs, coarsely chopped onion, and the garlic. Bring to a boil.

If necessary, the ribs can be browned in a Dutch oven, turning frequently. Continue with adding cider and beef broth, the large coarsely chopped onion, and herbs, then transfer to a roasting pan if the Dutch oven isn't ovenproof.

Cover and bake for 3 1/2 hours. Remove short ribs from the pan and strain the broth into a large saucepan or Dutch oven. Skim off excess fat; bring to a boil, uncovered, then reduce heat to medium and simmer for 5 minutes, uncovered. Add the remaining onion, celery, and carrots to the broth. Cover and cook over medium heat until vegetables are tender. Return the short ribs to the broth and heat through.

Garnish with parsley to serve.

I much prefer pork ribs but a co-worker originally from Texas tells me that beef ribs smoked and BBQ'd are the only way, so if you have a smoker Elery's 3-2-1 method might be good: Three house in the smoker, wrap the meat in foil and back in the smoker two more, then one hour being basted with sauce periodically.

Annie

OK, I've paid attention to a lot of this.

This afternoon I purchased a rack of babybacks at a gourmet shop that has an awesome meat market. The backs were $3.99/lb. and the rack was $7. Brought them home and looked for this thread. I used Marilyn's recipe (because I've always had great experience with her recipes) and then browned them under the broiler with Bullseye sauce. AWESOME! Ever so good! I called a friend who will be visiting and asked her if she would like this--YYYYEEESSS!

Thanks for the discussion. I never thought I could do really good babybacks in the house (the thunderstorms are strong this evening and I don't dare grill!).

Thanks everyone!

I prefer the ribs smoked for hours over a wood-burning grill by the Seattle restaurant Willie's! But as I live in the San Francisco Bay Area, no takeout from Willie's being available to me, I make do with the following:

1 pkg baby back ribs, cut in half (easier to fit in my baking pan)
No-salt dry rub - we like it spicy, BTW

Wrap in heavy-duty foil. Bake 275-degrees for about 1 hr 45 min.

There'll be about 1 cup of mild chile-spiked au jus. Drain it off and use it for other purposes. You can glaze the ribs immediately, or throw them in a refrig for a few days. This makes a great do-ahead recipe.

You can glaze it on the grill or under the broiler.

Due to being on a low/no-salt diet, we have switched to using specific BBQ brands that are extremely low in sodium:
- Bronco Bob's Mango Chipotle (which we spike with more hot chilis, LOL)
- Lum Taylor's Riverboat BBQ sauce (the only tasty tomato-based low-sodium BBQ sauce my family has found so far; we have to purchase it by mail)